- For the Pancakes:
- 2 cups apple juice
- 1 1/2 cups rolled oats
- 1/2 cup wheat germ
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 cup buttermilk
- 1/4 cup maple syrup
- 4 tablespoons butter melted or olive oil
- 2 large eggs
- 2 large Granny Smith apples, peeled and shredded
- 1/2 cup dried cranberries or cherries
- For the Maple Butter Cream:
- 8 tablespoons butter, room temperature
- 2/3 cup maple syrup
- 1/2 cup heavy cream, chilled
FOR THE PANCAKES:
Heat the apple juice until boiling. In a medium bowl, pour over the oats and wheat germ; stir.
Combine the flour, baking powder, cinnamon, baking soda and sea salt in a bowl and set aside. In a separate bowl, beat together the buttermilk, maple syrup, butter and eggs. Add the dry ingredients. Stir in the oats, apples and cranberries.
Pour 1/4 cup of batter onto a hot, greased griddle and turn when the edges look dry and the top bubbles. Flip and cook until golden brown.
FOR THE MAPLE BUTTER CREAM:
Beat the butter until creamy and add the maple syrup. Beat the heavy cream until stiff. Fold the cream into the butter mixture. Serve with warm pancakes.
Recipe reprinted by permission of <I>Tucker House Inn on San Juan Island, WA<. All rights reserved.
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